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May 2002 Issue
Chicken Dijon Cole Slaw
by Ronda L. Halpin
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Have you ever had hungry guests on a warm day? Have you ever felt like turning on the oven was the last thing you wanted to do at that point? Join the club!

This month's recipe is a variation on one that I literally tossed together one day when my sister arrived for a visit on a warm summer day. She's never been a fan of coleslaw ("What's with cabbage, anyway?"), but raved when I made the recipe below. (Actually, I left out the onions because I was pretty sure I couldn't sneak those by her!) I simply grabbed some leftover grilled chicken breasts, some packaged coleslaw mix and a few other things in my refrigerator and tossed it together. Then, I grabbed my coleslaw, a couple of salad bowls and a pitcher of tea and sat in the backyard with my sister and enjoyed a quick and easy bit and a lovely sunny late afternoon. If that's what this recipe can do for you, it's all worth it!

As always, I encourage you to share your recipe ideas and comments. You can always post comments in the discussion board using the forms provided in the articles or email me directly at . Enjoy!


Chicken Dijon Cole Slaw

  • 1/2 lb. cooked chicken strips -- use leftovers or packaged cooked strips
  • 16 oz. coleslaw mix
  • 1/4 c. finely chopped red onion
  • 1/2 c. chopped red bell pepper
  • 1/2 c. chopped green apple
  • 5 T. honey
  • 3 T. Dijon mustard
  • 2 T. rice wine vinegar
In a large bowl, combine the first five ingredients (chicken through apple); toss to mix.

In a small bowl, combine the honey, mustard and vinegar; whisk briskly to mix. Pour over the coleslaw mixture and toss to coat evenly. Allow the salad to rest for 5 minutes to allow the flavors to blend.

  • Yields: 4 servings
  • Preparation Time: about 15 minutes

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